Marinated Catfish Fillets

6 catfish fillets (about 8 ounces each)
1 bottle (16 ounces) Italian salad dressing
1 can (10 3/4 ounces) condensed tomato soup, undiluted
3/4 cup vegetable oil
3/4 cup sugar
1/3 cup vinegar
3/4 teaspoon celery seed
3/4 teaspoon salt
3/4 teaspoon pepper
3/4 teaspoon ground mustard
1/2 teaspoon garlic powder

Place fillets in large resealable plastic bag or shallow glass container; cover with salad dressing. Seal bag or cover container; refrigerate for 1 hour, turning occasionally. Drain and discard marinade.
Combine remaining ingredients; mix well. Remove 1 cup for basting. (Refrigerate remaining sauce for another use.)

Grill fillets, covered, over medium-hot heat for 3 minutes on each side. Brush with the basting sauce. Continue grilling for 6–8 minutes or until fish flakes easily with a fork, turning once and basting several times.

Yield: 6 servings.